published_or_final_version / Community Medicine / Master / Master of Public Health

Yeung Chi-wang. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2005. / Includes bibliographical references (leaves 128-144). / Abstracts in English and Chinese. / Abstract (in English) --- p.i / Abstract (in Chinese) --- p.iv / Acknowledgement --- p.vi / Contents --- p.vii / List of Figures --- p.xi / List of Tables --- p.xiii / Chapter Chapter 1 --- Introduction --- p.1 / Chapter Chapter 2 --- Literature review --- p.3 / Chapter 2.1 --- Nutritional facts of fish --- p.3 / Chapter 2.2 --- Aroma of fish --- p.5 / Chapter 2.2.1 --- Carbonyls and alcohols --- p.6 / Chapter 2.2.2 --- Sulphur-containing compounds --- p.7 / Chapter 2.2.3 --- Bromophenols --- p.9 / Chapter 2.2.4 --- Hydrocarbons --- p.9 / Chapter 2.2.5 --- Off flavor in fish --- p.9 / Chapter 2.2.6 --- Autoxidation of fish meat --- p.10 / Chapter 2.2.7 --- (Z)-4-heptenal in cooked and stored fish --- p.10 / Chapter 2.2.8 --- Volatile acids --- p.11 / Chapter 2.3 --- Salted-dried fish in Hong Kong --- p.11 / Chapter 2.3.1 --- Salted-dried fish used in this study --- p.13 / Chapter 2.3.2 --- Salting methods of the salted-dried fish used in this study --- p.14 / Chapter 2.3.3 --- Salting method used in Tai O --- p.15 / Chapter 2.4 --- Aroma analysis --- p.19 / Chapter 2.4.1 --- Extraction methods --- p.19 / Chapter 2.4.1.1 --- Steam distillation methods --- p.20 / Chapter 2.4.1.2 --- Solvent extraction methods --- p.22 / Chapter 2.4.1.3 --- Headspace methods --- p.22 / Chapter 2.4.2 --- Screening of important aroma contributing volatile compounds --- p.23 / Chapter 2.5 --- Overview --- p.26 / Chapter Chapter 3 --- Method Development --- p.28 / Chapter 3.1 --- Introduction --- p.28 / Chapter 3.2 --- Methodology --- p.29 / Chapter 3.2.1 --- Reproducibility of injection mode --- p.29 / Chapter 3.2.2 --- Optimization of the sample preparation procedure --- p.29 / Chapter 3.2.3 --- Gas chromatography-mass spectrometry coupled with cooled injection system (GC-MS-CIS) --- p.30 / Chapter 3.3 --- Results and discussion --- p.31 / Chapter 3.3.1 --- Reproducibility of the cooled injection system --- p.31 / Chapter 3.3.2 --- Efficiency of different injection modes --- p.33 / Chapter 3.3.3 --- Optimal equilibrium Time --- p.33 / Chapter 3.3.4 --- Conclusion --- p.37 / Chapter Chapter 4 --- Volatile compounds in the headspace of salted-dried fish --- p.38 / Chapter 4.1 --- Introduction --- p.38 / Chapter 4.2 --- Materials and Methods --- p.39 / Chapter 4.2.1 --- Sample preparation --- p.39 / Chapter 4.2.2 --- Headspace analysis and gas chromatography-mass spectrometry (GC-MS) --- p.42 / Chapter 4.2.3 --- "Identification, quantification and odor activity values (OAV) of compounds" --- p.43 / Chapter 4.2.4 --- Statistical analysis --- p.44 / Chapter 4.3 --- Results and discussion --- p.45 / Chapter 4.3.1 --- Headspace profiles of three salted-dried fishes in Hong Kong --- p.45 / Chapter 4.3.1.1 --- Aldehydes and alcohols --- p.63 / Chapter 4.3.1.2 --- Hydrocarbons and ketones --- p.66 / Chapter 4.3.1.3 --- Nitrogen- (N-)containing and sulfur- (S-)containing compounds --- p.68 / Chapter 4.3.1.4 --- "Esters, furans and pyrazines" --- p.72 / Chapter 4.3.1.5 --- "Acids, pyrroles and pyridine" --- p.73 / Chapter 4.3.1.6 --- Important aroma contributing compounds in salted-dried fish --- p.74 / Chapter 4.3.2 --- Influence of steaming on the salted-dried fish headspace --- p.75 / Chapter 4.3.3 --- Difference in the headspace of salted-dried fish purchased between the first and second year --- p.76 / Chapter 4.3.4 --- Influence of salting methods on the salted-dried fish aroma --- p.76 / Chapter 4.3.5 --- Difference between salted-dried fish purchased at Sai Wan and Tai O --- p.78 / Chapter 4.3.6 --- Difference between salted-dried fish produced from difference fish species --- p.78 / Chapter 4.4 --- Conclusion --- p.79 / Chapter Chapter 5 --- Aroma active compounds in salted-dried fish --- p.81 / Chapter 5.1 --- Introduction --- p.81 / Chapter 5.2 --- Materials and Methods --- p.82 / Chapter 5.2.1 --- Sample preparation --- p.82 / Chapter 5.2.2 --- Gas chromatography static headspace analysis and olfactometry GC-SHA-O and aroma extract dilution analysis (AEDA) --- p.84 / Chapter 5.2.3 --- Compound identification --- p.85 / Chapter 5.2.4 --- Calculation of flavor dilution (FD) factor --- p.85 / Chapter 5.3 --- Results and discussion --- p.86 / Chapter 5.3.1 --- Aroma active compounds in salted-dried fish --- p.86 / Chapter 5.3.1.1 --- Strong and Potent aromas --- p.87 / Chapter 5.3.1.2 --- Roasted aromatic aromas --- p.94 / Chapter 5.3.1.3 --- Floral aromas --- p.95 / Chapter 5.3.1.4 --- Vegetative aromas --- p.96 / Chapter 5.3.1.5 --- Penetrating aromas --- p.97 / Chapter 5.3.1.6 --- Common aromas --- p.98 / Chapter 5.3.2 --- Characteristic of aroma active compounds between steamed and non-steamed salted-dried fish --- p.99 / Chapter 5.3.3 --- Differences in aroma active compounds between regular and delayed salted-dried fish --- p.100 / Chapter 5.3.4 --- Characteristic aroma of different species of salted-dried fish --- p.105 / Chapter 5.3.5 --- Characteristic aroma of salted-dried fish purchased at Sai Wan and Tai O --- p.108 / Chapter 5.3.6 --- Characteristic aroma of salted-dried fish purchased in 2001 and 2002 --- p.108 / Chapter 5.4 --- Conclusion --- p.108 / Chapter Chapter 6 --- Important volatile compounds in salted-dried fish --- p.112 / Chapter 6.1 --- Comparison between OAV and SHA-O --- p.112 / Chapter 6.2 --- Overall conclusion --- p.114 / Chapter 6.2.1 --- Effects of steaming on salted-dried fish aroma --- p.114 / Chapter 6.2.2 --- Effects of salting methods on salted-dried fish aroma --- p.117 / Chapter 6.2.3 --- Characteristics aroma of salted-dried fish prepared from different fish species --- p.120 / Chapter 6.2.4 --- Characteristics aroma of salted-dried fish purchased from different locations --- p.120 / Chapter 6.2.5 --- Characteristics aroma of salted-dried fish purchased from different periods --- p.125 / References --- p.128 / Appendix --- p.145

Thesis (M.S.)--West Virginia University, 2003. / Title from document title page. Document formatted into pages; contains iv, 56 p. : ill. Includes abstract. Includes bibliographical references (p. 31-32).

No description available.

The growing demand for simulated fish products coupled with the declining stocks of traditional fish species for making these products, have increased efforts aimed at developing novel procedures to put non-traditional fish species like bluefish (Pomatomus saltatrix) and tilapia (Tilapia nilotica) to better economic use. Two procedures which fulfill both objectives are (i) application of high hydrostatic pressure, and (ii) utilization of protease inhibitor to control fresh fish spoilage due to microbial activity and/or autolysis by endogenous enzymes. High hydrostatic pressure has been used to formulate gels with superior functional properties, while $ alpha sb2$-macroglobulin, a broad spectrum protease inhibitor, has been added to control proteolysis in fish gels during processing and storage. / In this study, high pressure was applied at levels of 300 to 3,742 atm for 30 min to formulate gels from bluefish meat paste, and the properties of the resulting gels were compared with those of heat-induced gels formulated at 90$ sp circ$C for 20 min or 60$ sp circ$C for 60 min. / The effects of $ alpha sb2$-macroglobulin and cooking temperatures on the properties of tilapia gels were also studied. (Abstract shortened by UMI.)

Thesis (M. Sc.)--University of Hong Kong, 2007.

Thesis (DR. P.H.)--University of Michigan.

Thesis (doctoral)--Lund University, 1997. / Added t.p. with thesis statement inserted.

Thesis (doctoral)--Lund University, 1997. / Added t.p. with thesis statement inserted.

Thesis (Ph. D.)--Columbia University, 1917. / Vita. "Scomber scombrus, was chosen as an ideal fish for an investigation of this sort."--P. 6. Bibliography: p. 22-24.